Heat 1 1/2 tbsp of the olive oil in a large saucepan over medium-high heat, then add the garlic and onion and saute for 5 minutes, or until the onion starts to soften. Add the quinoa, wine, and 1 teaspoon salt, bring to a boil, and continue boiling for 3 to 4 minutes, until the liquid has reduced a bit. Add the water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes, or until the quinoa cracks and is soft to chew. Meanwhile, melt the remaining 1 1/2 tbsp olive oil in a large skillet over medium-high heat, along with the red pepper flakes and a pinch of salt. Stir in the mushrooms and broccolini and cook for a few minutes until they begin to brown and release their juices. Then shake the skillet every few minutes until the mushrooms and broccolini are evenly browned, about 4 more minutes. Remove from the heat and season with salt and pepper to taste. Once the quinoa is perfectly tender, drain off any excess liquid and stir in the cheese. Ladle into big bowls and top with the mushrooms.